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Recipes
Poached Eggs in Tomato Sauce with Chickpeas and Feta
By nancytripp
by The Bon Appétit Test Kitchen
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapeños, seeded, finely chopped
- 1 15-ounce can chickpeas, drained
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon ground cumin
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- Kosher salt and freshly ground black pepper
- 1 cup coarsely crumbled feta
- 8 large eggs
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- Warm pita bread
Five Spice Roast Chicken
By nancytripp
Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl
- 4 * 4 garlic cloves, pressed
- 2 * 2 tablespoons coarse kosher salt
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 teaspoon Chinese five-spice powder*
- 1 * 1 cut-up chicken (8 pieces; about 3 1/2 pounds)
- 1 * 1 large onion, peeled, cut into 16 wedges
Balsamic Chicken Thighs | Instant Pot®
By nancytripp
If you are serving this with Jasmine rice, cook the rice first
- Ingredients:
- 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
- 2 tablespoons of fresh cillantro, chopped
- 1-1/2 teaspoons of minced garlic
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/2 teaspoon of Pepper
- 2 tablespoons of minced green onion
- 1 teaspoon of garlic powder
- 2 tablespoons of EVOO light olive oil
- 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
- 1 teaspoon of Worcestershire sauce
- 1/3 cup of Cream Sherry wine.
Chicken Cacciatore
By nancytripp
Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper
- 1 * 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
- 1 3/4 * 1 3/4 teaspoons table salt
- 3/4 * 3/4 teaspoon black pepper
- 2 * 2 tablespoons olive oil
- 1 * 1 large onion, chopped
- 1 * 1 green bell pepper, chopped
- 4 * 4 garlic cloves, chopped
- 1/2 * 1/2 cup dry red wine
- 1 * 1 (28-oz) can whole tomatoes in juice
- 1/2 * 1/2 cup chicken stock or reduced-sodium chicken broth
Rhubarb-Mascarpone Mousse Cake
By nancytripp
by Shelley Wiseman
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1/2 cup sugar
- 1 large egg, at room temperature 30 minutes
- 1 teaspoon vanilla
- 1/3 cup whole milk
- 1/2 cup strawberry or strawberry-rhubarb jam
- 2 pounds rhubarb, cut into 1-inch pieces (8 cups)
- 1 1/2 cups sugar, divided
- 1/2 cup water, divided
- 3 teaspoons unflavored gelatin (less than 2 packages)
- 1 cup (8 ounces) mascarpone
- 3/4 cup chilled heavy cream
- 1 teaspoon vanilla
- Vegetable oil for greasing pan
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons water
- 1 cup rhubarb syrup (see below)
- a few small strawberries, such as tri-star or wild strawberries with their leaves (optional)
- Special equipment: 1 (9-inch) round cake pan; 1 (10-inch) round spring-form pan with removable bottom
Lemon Crostata
By nancytripp
by Gina Marie Miraglia Eriquez
- 3/4 cup whole almonds with skins (1/4 pound), toasted and cooled
- 2 cups all-purpose flour, divided
- 10 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 5 large egg yolks
- 3/4 cup plus 1 tablespoon sugar, divided
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
- 6 tablespoons unsalted butter, cut into bits
- 3/4 teaspoon salt
- Equipment: an 8-inch springform pan; a pastry/pizza wheel
Crab and Celery Remoulade
By nancytripp
Recipes & Menus / Recipes Crab and Celery Remoulade This recipe is great for holiday parties—and ready in only ...
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon drained capers
- 8 ounces fresh crabmeat, picked over
- 1/2 cup finely chopped celery
- 3 tablespoons chopped fresh chives plus additional for garnish
- 1 tablespoon fresh lemon juice
- Purchased baked pita chips
Greek Salad with Pickled Beet "Olives"
By nancytripp
by Jessica Goldman Foung
- 1 cup distilled white vinegar or white wine vinegar
- 1/2 cup water
- 2 tablespoons granulated white sugar
- 1/2 cup orange juice
- 1 teaspoon whole brown mustard seed
- 1 teaspoon whole black peppercorns
- 1 medium yellow beet, peeled
- 3 garlic cloves, roughly diced
- 1 red bell pepper, stemmed and seeded
- 1 green bell pepper, stemmed and seeded
- 1 large fennel bulb
- 6 cups (one 8-ounce package) romaine heart leaves, washed and dried
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 cup low-sodium ricotta
- 2 tablespoons chopped low-sodium sun-dried tomatoes
- 1 tablespoon fennel seed
- 1 1/2 cup cherry tomatoes, halved
- 1/4 cup diced seeded cucumber
- Freshly ground black pepper
Seared Mahi-Mahi with Green Gazpacho Sauce
By nancytripp
Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor
- 1 1/2 * 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
- 3/4 * 3/4 cup coarsely chopped green onions
- 1/2 * 1/2 cup coarsely chopped fresh cilantro
- 5 1/2 * 5 1/2 tablespoons olive oil, divided
- 1 1/2 * 1 1/2 tablespoons (or more) white balsamic vinegar
- 2 1/2 * 2 1/2 teaspoons chopped seeded serrano chiles
- 4 * 4 7-to 8-ounce mahi-mahi fillets
- 1 1/2 * 1 1/2 teaspoons ground cumin
- 6 * 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved
Farfalle with Asparagus, Roasted Shallots and Blue Cheese
By nancytripp
When tossed with the warm pasta, the blue cheese melts into a silky sauce
- 1 1/2 pounds medium shallots (about 24), peeled, halved lengthwise
- 4 tablespoons olive oil
- 1 cup fresh breadcrumbs made from French bread
- 1 1/2 pounds farfalle (bow-tie) pasta
- 2 pounds thin asparagus, trimmed, cut diagonally into 11/2-inch pieces
- 1 pound creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2-inch pieces